Combine mayonnaise and mustard in bowl. Whisk in honey. Fold in cranberries and pecans. Season with salt and pepper. Spread cranberry mayonnaise on one side of two slices of bread. Place turkey on one slice of bread. Top with slice of Gouda cheese, lettuce, tomato and second slice of bread. Makes about 1 cup cranberry mayonnaise. Note: To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown. Or, toast in microwave: Spread 1 cup nuts on paper plate. Cook on high 2 1/2 to 4 minutes, or until heated through, stirring every 2 minutes. Recipe by: Milwaukee Journal Sentinel Posted to MC-Recipe Digest V1 #963 by Dianne Larson Ward
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|Serving Size: 1 Serving (438g)|
|Recipe Makes: 1|
|Calories from Fat: 809 (74%)|
|Amt Per Serving||% DV|
|Total Fat 89.8g||120 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 27.6g|
|Polyunsanturated Fat 45.7g|
|Cholesterol 61.2mg||19 %|
|Sodium 2174.9mg||75 %|
|Potassium 436.7mg||11 %|
|Total Carbohydrate 76.3g||22 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 71.4g|
|Protein 5.9g||8 %|
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Calories per serving: 1097
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